Some desserts can be best described as classics. They have universal appeal and never go out of style. They have stood the test of time and they are here to continue enchanting generations of taste buds. Their flavors are comforting and they bring with them a nostalgic charm. Here are some delish dessert recipes, from outside India, that are absolute classics.
Apple pie
This American classic recalls family gatherings and fun festivals, a dessert that truly symbolizes coming together over food.
Ingredients:
- Pie Crust
- 1250 gm apple slices (about 8 apples)
- 100 gm granulated sugar
- 31 gm all-purpose flour
- 15 ml lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: ground allspice & ground nutmeg
- 1 large egg beaten with 15 ml milk
Directions:
- In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
- Pour the apple filling into a very large skillet, or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside.
- Preheat the oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough. Carefully place the dough into a dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth.
- Spoon the filling into the crust.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Crimp or flute the pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Place the pie onto a large baking sheet and bake for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C).
- Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Pavlova
Another dessert that has stood the test of time is the pavlova. It's light and airy and makes for a show stopping centerpiece to bookend your meal.
Ingredients:
- 4 large egg whites
- 200 gm superfine sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
- Toppings
- whipped cream
- fresh fruit
- strawberry topping
- lemon curd
Directions:
- Preheat the oven to 350°F (177°C).
- Line a large baking sheet with parchment paper or a silicone baking mat.
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes.
- Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.
- Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing at high speed.
- Using a rubber spatula, fold in the cream of tartar and cornstarch.
- Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
- Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
- Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.
- Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.